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Category: Miscellaneous/Condiments
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: A-1 Sauce
Ingredients:
0 Servings
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1/2 cup dark molasses
2 green onions, chopped
3 Tbl coarse salt (kosher)
3 Tbl dry mustard
1 Tsp paprika
1/4 Tsp cayene
1 garlic clove, crushed
= (or 1 tspn garlic powder)
1 anchovy fillet, chopped
= (or 1 tbspn anchovey paste)
6 Tbl fresh taramind
= (or 1 tbspn taramind extract)
1 Tsp freshly-ground black pepper
1/2 Tsp fenugreek
1/2 Tsp powdered ginger
1/2 Tsp powdered cloves
1/2 Tsp caradamen seeds
3 Drops tabasco
6 Oz Rhine wine
2 Oz rose wine
1 pint white vinegar
1 Tbl Kitchen Bouquet
1 Tbl Postum powder
Method of Preparation:
Put all spices (except last 6 ingredients) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hour; adding rest of vinegar a little at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 minutes to dissolve. Remove from heat. Pour into crock or tuperware container (2-quart). Let stand covered for 1 week. Then strain thru cheese-cloth, six times. Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years. This recipe yields ?? servings. Source: "Top Secret Recipes Message Boards at " S(Formatted for MC6): "07-26-2001 by Joe Comiskey - " |
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